Poultry & Eggs

Our flock of laying chickens is regularly moved to fresh pasture where they fertilize our fields. Their golden-yoked eggs that are way more tasty and nutritious than your standard supermarket egg. They are currently for sale for meat members and at our farm stand. Learn more.

Our whole chickens range from 3.5 lbs to 6 lbs (they are designated as large and small on the order form). This is by far the most economical way to eat better chicken. It’s easy to get three meals out of one bird (1) Roast chicken (2) Chicken salad (3) Chicken soup.

Learning how to part out your own whole chicken is the most economical way to get the most out of a chicken. But sometimes you don’t have time to cut one up and you want the benefit of a whole chicken. This is why we offer a whole chicken that has been pre-parted. The package includes two legs, two thighs, two boneless breasts, two tenders, two whole wings, one back, and a pack of giblets.

We sell both boneless and bone-in chicken breasts–considering that the bone-in weighs more than the boneless, they tend to be about the same price per pound. These chicken breasts are supple and succulent. Don’t cook them too long or they’ll dry out!

If you’re looking for something yummy and economical to throw on the grill, you can’t go wrong with a pack of drumsticks. We love to prepare them with a marinade, and our kids love them because they can hold onto them like a sideways ice cream cone and chow down.

This is a true farmer favorite. To be honest, we covet the thighs even more than boneless breast (which is popular primarily for its versatility). We highly recommend ordering a pack of chicken thighs at least once to taste the difference. Roast them in the oven or InstantPot, or throw them on the grill at low heat. Like with all chicken, make sure it reaches an internal temperature of 165 degrees F with the juices running clear before consuming.

Perfect for a tailgate or an elegant side to weekday meal. Chicken wings are tender and juicy, and, if cooked right, have a a crispy, salty skin that is sooo yummy. We like to prepare them in the oven, either lightly greased with butter, salt, and herbs, or smothered in our favorite sauce.

Chicken backs are great for making delicious stock. Sometimes we put our own stock on the order form, but you can easily order a bunch of backs yourself and make enough stock to freeze for delicious soups all year long.

We sell the giblets in one pound packages. There are many ways to prepare them. Perhaps the most common is to render them into a gravy to pour over a roast chicken and the vegetable sides that go with it.

Most of our members enjoy duck whole, as what we call a Roaster. It is a delicious centerpiece for a special meal. We consistently hear from our members that they are the most delicious duck they have ever tasted.

Duck Breast is a true delicacy. Enjoy the succulent and juicy meat from the breast by pan searing for a crispy crust and finish by roasting in a casserole dish in the oven. Ducks spend half of their lives on or near water, which means, unlike poultry like chicken or turkeys, they have a layer of fat to keep them insulated. The fats of the Duck Breast make the flavor distinctive (and delicious!)

Like poultry, Duck Legs contain the tasty dark meat (which we prefer to white meat). Braise the legs so the skin in nice and crispy and cook them in the oven with rendered fat, chicken or vegetable stock, and then roast in the oven with root vegetables like carrots and potatoes.

We raise turkeys from day-old chicks (or poults) primarily for Thanksgiving. When they are fully-feathered, we moved them out of our brooder coops onto pasture, which means they have been outdoors, grazing on chemical-free pasture for most of their lives. To supplement the bugs and grass they have been eating, our turkeys get a local, non-GMO feed. We start taking reservations in September.